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Omg I hope I can actually cook these properly with the oven and stove that I have lol
I just made the oyakodon recipe for the first time, and while it was pretty good, it still fell way short on flavor compared to restaurant oyakodon. I’m wondering what they do to boost that flavor so much higher? I followed your recipe for on serving exactly:
2 chicken thighs, de-boned and de-skinned
1/2 cup water
1/4 tbsp hondashi
1.5 tbsp Mirin
1.5 tbsp light soy
1/2 tbsp brown sugar
1/4 onion in 1/4 inch slices
2 stalks green onion
2 large eggs
For sure one change I would make is to salt-brine the chicken for 2 hours before cooking.
I would also add 1/2 tbsp dark soy for more color.
I felt like 1/4 onion was not enough for one bowl, so I would probably use more onion as well.
But what else could you do to really amp-up that flavor like restaurant oyakodon?
What can I use as an alternative for fish sauce
Where can we get the teriyaki bottle? I will use pressed tofu as a protein alternative
No doubt your meals taste very good, lots of umami and all, but for me, the whole point of cooking at home is to have homemade food. You are essentially making glorified processed food. Your list of ingredients sounds like a beginning of an experimental protocol in biochemistry lab.